Dixie Brewing Co.’s Dixie clone

(5 gallons/19 L, partial mash)
OG = 1.046 FG = 1.011
IBU = 17 SRM = 2.5 ABV = 4.5%

Dixie is an American Pilsner style beer, with adjunct levels a bit lower than most of “Grandpa’s beers.” This extra maltiness gives a bit more robust flavor to it, and a slightly darker color. Its yeast flavor leans more toward the Pilsner style, but uses American hops so that their characteristic citrus flavor comes through.

Ingredients
2.5 lbs. (1.1 kg) light dried malt extract (such as Briess Golden Light)
3.0 lb. (1.4 kg) 6-row pale malt
1.0 lb. (0.45 kg) flaked rice
1.0 lb. (0.45 kg) flaked corn
3.75 AAU Cascade hop pellets (60 min) (0.75 oz./21 g of 5.0% alpha acid)
2.0 AAU Willamette hop pellets (0 min) (0.5 oz./14 g of 4.0% alpha acid)
½ teaspoon Irish moss (last 15 min)
White Labs WLP838 (Southern German Lager) or Wyeast 2124 (Bohemian Lager) yeast
0.75 cup (150 g) corn sugar for priming

Step by Step
Steep the crushed grains in 2 gallons (7.6 L) of water at 150° F (65 °C) for 60 minutes, stirring often. Rinse with 2 quarts (1.8 L) of 170 °F (77 °C) water. Add half the dried malt extract and water to make at least 3 gallons (11 L) and boil wort for 60 minutes, add the hops and Irish moss per the recipe schedule. For the last 5 minutes of the boil, add the remaining dried malt extract. Cool wort, transfer to fermenter and top up to 5.0 gallons (19 L). Pitch your yeast when the beer has cooled to 68 °F (20 °C), and aerate. Hold the beer at around 68 °F (20 °C) until the yeast starts fermenting, and then cool the beer to 52 °F (11 °C) for the remainder of the fermentation. About 3 days after hitting your final gravity, raise the temperature of the beer to about 68 °F (20 °C) for 3 days for a diacetyl rest. Transfer to secondary and lager the beer at about 35 °F (2 °C) for another 3 weeks before bottling or kegging this beer.

Dixie clone

(5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.011
IBU = 17 SRM = 2.5 ABV = 4.5%

Ingredients
8.0 lbs. (3.6 kg) 6-row pale malt
1.0 lb. (0.45 kg) flaked rice
1.0 lb. (0.45 kg) flaked corn
3.75 AAU Cascade hop pellets (60 min) (0.75 oz./21 g of 5.0% alpha acid)
2.0 AAU Willamette hop pellets (0 min) (0.50 oz./14 g of 4.0% alpha acid)
½ teaspoon Irish moss (last 15 min)
White Labs WLP838 (Southern German Lager) or Wyeast 2124 (Bohemian Lager) yeast

Step by Step
This is a simplified recipe using flaked adjuncts and a single infusion mash. Mash at 153 °F (67 °C) for 60 minutes. Mash out to 167 °F (75 °C) and collect approximately 7 gallons (26 L) of wort. Boil the wort for 30 minutes without hops, and then add your hops according to the extract recipe schedule above. Fermentation is the same as well.